ITALIAN PORK SAUSAGE & TOMATO SOUP

500g Italian-style pork sausages, casings removed
1 ½ tablespoons olive oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
2 sticks celery, thinly sliced
2 medium carrots, diced
2 x 400g cans peeled whole tomatoes
3 cups chicken stock
3 bay leaves
½ teaspoon sugar
1/3 cup flat-leaf parsley leaves, chopped
Crusty bread, to serve

Using about 1 heaped teaspoon of sausage filling per ball, form into small meatballs.
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Brown sausage meatballs in 2 batches, until golden brown. Transfer to a plate lined with paper towel.
Add remaining oil to the pan and heat over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is softened.
Add celery and carrots and cook, stirring occasionally, for 5 minutes
Add tomatoes to the pan and break up with a wooden spoon. Add stock, bay leaves and sugar. Cover and bring to the boil over medium heat.
Reduce heat, partially cover and simmer, stirring occasionally, for 30 minutes. Add sausage meatballs and simmer, stirring occasionally, for a further 20 minutes or until vegetables are tender and soup is thick. Season to taste. Stir through parsley. Serve with crusty bread.